|This photo is not my own but from|
another blogger. This is exactly how
my dressing looks, but in case you want
to try another recipe, you can
find this one at:
I'll update with my own photo soon!
Where we used to live, my parents were about three miles from our house. My life resembled the TV sitcom, "Everybody Loves Raymond," where I was Raymond (I'm not kidding!). It was a fabulous life, but we decided our family was ready for a change. My husband had a career opportunity here in East Tennessee, and my in-laws live in the area, so we knew the timing was right for our move down south and so far we are enjoying it very much!
This dressing is one of my favorites because it is so easy to make and is so delicious - especially with a green that can hold up to the amount of garlic, like baby arugula - also known as rocket (I love that name!), or a mix of other hearty leaves like beet greens, dandelion greens, escarole or you can jump on the kale craze and enjoy this dressing on a baby kale salad.
Today I hosted my mother-in-law and father-in-law for a lovely Sunday brunch and served:
Arugula Salad with Lemon Vinaigrette
Double Chocolate Zucchini Mini Muffins
Everything was organic, home-prepared in my kitchen and came out very well. I'll post a separate entry for each item I served. Because my Mom-in-law asked specifically for the dressing recipe, I decided to start there!
Garlic Lemon Vinaigrette Dressing
(Dairy-free, gluten-free, sugar-free )
¼ c olive oil
¼ c fresh-squeezed lemon juice
1 tsp lemon zest
¼ tsp of xylitol, stevia, monk fruit, or other natural sweetener OR 1 Tablespoon organic, raw honey
2 garlic cloves, minced
2 tsp fresh oregano, minced (or ½ tsp dried)
Sea Salt to tasteFreshly ground Pepper to taste
Place all ingredients into a jar (Ball or Mason style), tightly close the lid and shake it like you mean it for about 15-20 seconds. Serve over any firm, greens; my favorite is organic baby arugula.